Red Velvet Cheesecake Cake - Thick layer of cheesecake, sandwiched between two moist layers of chocolate cake, then the whole cake is frosted with rich vanilla cream cheese frosting.
Preheat oven to 325°F. Prepare a roasting pot or a larger cake pan. Line a 9 inch springform pan or a pan with removable bottom with parchment paper. Wrap the bottom of the pan with 2 layers of foil, to prevent water from getting into the pan.
With an electric mixer, blend 2 packs cream cheese until smooth, then add 2/3 cup sugar and a pinch salt and continue mixing for 2 minutes, scraping the bottom and sides of the bowl. Add 2 eggs, one at a time blending after each addition. Mix in 1/3 cup sour cream, 1/3 cup whipping cream, and 1 tsp vanilla. Mix until smooth, then pour the batter into the prepared pan.
Preheat oven to 350°F. Line two 9-inch round baking pans with parchment paper or line with foil and spray with non stick spray.
In a large bowl whisk the 2½ cups flour, 1½ cups sugar, 3 Tbsp cocoa powder, 1½ tsp baking soda and 1 tsp salt together. Add 2 eggs, 1½ cups oil, 1 cup buttermilk, food coloring, 2 tsp vanilla, and 2 tsp vinegar and beat together for 1 minute on medium-low speed or until well blended, scraping down the sides and bottom of the bowl throughout. Now beat on high speed for 2 minutes.
Beat together 2 packs cream cheese, 2½ cups powdered sugar, 1/2 cup butter and 1 Tbsp vanilla until smooth and creamy.
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